Sometimes reading a Tasting Note can be difficult and it is not easy to
decipher certain vocabulary and terms. For this reason we will try to
clear up some of them, let’s start with letter A!
AROMA: The perceived set of natural scents inherent to wine. There are
three different types:
Primary: The aroma produced by the volatile substances of the fruit. It
is found in young wines and vanishes gradually over time. The primary
aromas differ considerably depending on the grape variety (they are also
called “varietal aromas”) and the production area.
Secondary: The aromas resulting from the volatile substances produced
during fermentation. They will also fade over time.
Tertiary: The aromas deriving from the volatile substances acquired
during the ageing process and the subsequent period, bottled, in the cellar.
ACIDITY: One of the natural components in a wine, denotes its longevity,
sharpness and it is determinant for the final balance of the wine.
AFTERTASTE: the lingering sensations in the taste and smell after the
wine has been swallowed or spat. It is also referred as finish or length
and is used as an indicator of quality.
ASTRINGENT: Harsh, bitter sensations associated to high tannic content,
it produces contriction and dryness in the palate.
AGGRESIVE: it said of wines with high levels of acidity and/or tannins.
APPELATION: is a legally defined and protected geographical indication
used to identify where the grapes for a wine were grown.